Directions
Make the Shortbread Rings:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until crumbly.
Add the milk and vanilla extract, and mix just until the dough comes together into a cohesive ball.
On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Using a 2-inch round cutter, cut out circles. Use a smaller cutter (about 1/2-inch) or the cap from a soda bottle to cut out the center of each circle, creating a “ring” shape.
Place the rings on the prepared baking sheet and bake for 10-12 minutes, or until the edges are just lightly golden. Let the cookies cool completely on the baking sheet.
Prepare the Topping:
Spread the shredded coconut evenly on a separate baking sheet. Toast in the oven at 350°F for 5-7 minutes, stirring halfway through, until it becomes fragrant and golden brown. Watch carefully to prevent burning.
In a medium saucepan over low heat, combine the unwrapped caramels, heavy cream, and salt. Stir continuously until the caramels have completely melted and the mixture is smooth.
Remove the saucepan from the heat and immediately fold in the toasted coconut until it is evenly coated with the caramel.
Assemble the Cookies:
While the caramel-coconut mixture is still warm and pliable, spoon and spread it onto the top of each cooled shortbread ring, gently pressing to help it adhere. A small offset spatula can be helpful here.
Place the chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring well after each, until the chocolate is completely melted and smooth.
Carefully dip the bottom of each cookie into the melted chocolate. Place them on a parchment-lined tray.
Use a fork or a piping bag to drizzle the remaining melted chocolate in parallel lines over the top of each cookie.
Set and Serve:
Place the finished cookies in the refrigerator for 10-15 minutes, or until the chocolate is fully set.
Store in an airtight container at room temperature for up to one week.
Chef’s Tips
Easier Handling: If the dough is too soft, chilling it for 20-30 minutes before rolling will make it much easier to work with.
Perfect Drizzle: For the most professional-looking drizzle, transfer the melted chocolate to a small zip-top bag, snip off a tiny corner, and drizzle away.
Caramel Shortcut: If your caramel mixture becomes too firm while assembling, you can gently re-warm it over a double boiler or in the microwave for a few seconds.
